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Author Notes: Living in Texas for four years, I ate my fair share of Mexican food. Incredible Tex Mex and Mexican cuisine could be found everywhere (which is something I dearly miss in DC). I am slowly learning to recreate some of my favorite Mex dishes in the District and this guacamole makes the rotation quite often. I use white onion most of the time since that is what I almost always have on hand. You can also use red onion which lends a sharper onion flavor. Another trick I use is lemon juice! I find that it gives a subtle, bright flavor but also is the best "trick" I have found to keep guacamole fresh for a longer period of time. If you like the flavor of lime juice, sub a bit of lime for the lemon. This is also a great base to use if you want to jazz up your guacamole. Serve with tortilla chips or fresh corn tortillas, on top of a salad, or alongside your favorite Mexican dish. —Plum Pie
- 2 Haas avocados, ripe
- 1/2 cup tomatoes, seeded and diced
- 1/2 jalapeno, diced (more if you like it spicy)
- 1/4 cup cilantro, chopped
- 1/4 cup sweet onion, minced
- 1 small lemon, juiced
- 1/4 teaspoon cumin
- salt and pepper to taste
- Mix tomatoes, jalapeno, cilantro, onion, cumin, and lemon juice in a bowl.
- Halve avocado and remove pit. Cut avocado into very thick chunks and place into bowl with the rest of the ingredients.
- With a fork or spoon, mix avocado with the spice ingredients. Mix gently until desired consistency is achieved. I like my guacamole chunky so I try to keep chunky pieces of avocado intact. If you like your guacamole smooth, keep mixing with a fork until you achieve the perfect consistency.
- Season with salt and pepper to taste. You can also adjust the heat by adding more jalapeno. You can also add more cilantro if you love cilantro flavor.
- This recipe was entered in the contest for Your Best Dip
- This recipe was entered in the contest for Your Best Open House Dish
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